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We love to grow, cook and eat plant foods that will nourish both body and soul. Come inside our kitchen and pick up some vegan recipes, nutrition facts, health tips and information on how to live a more cruelty-free lifestyle, spiced with a sprinkling of Vedic wisdom from ancient India.

Raw chia and linseed crackers

Last week we became the proud owners of a dehydrator (thank you, dear husband!) and after an initial –and yummy- experiment with apple rings I got down to some serious “cooking” with it. I used a recipe from the book that came with the dehydrator as the basis for these, to get textures and dehydrating times right until I get the feel of it myself, but I have changed many of the ingredients, so I guess this counts as my own recipe now!

½ cup ground chia seeds

½ cup ground linseeds (flax)

¼ cup rice bran oil

1 cup finely-chopped carrots*/ parsnip/ sweet potato

1 cup water

1 tsp hing

1 tsp chilli powder

seasalt, black pepper and soy/tamari/ Liquid Aminos to taste

(You could also use herbs in these, but I didn’t this time as it’s the first month of Caturmasya.)

·Blend everything together to a paste, adding more water gradually if needed

·Spread evenly over a paraflex sheet on a dehydrating tray using damp fingers and a spatula about 6mm thick. Carefully score 20 crackers.

·Dehydrate for 1 hour at 140F, than flip the sheet onto another tray, separate the crackers and continue to dehydrate at 105F for 6-10 hours, or more.

I found that they needed a little more salt, but compensated for this by spreading yeast extract on them. Only the thinnest ones turned out crispy, but the softer ones were pleasantly "bread-y". If I wanted to make them all totally crispy, then I would make them thinner. I would have included a pic of how I topped them with tahini and courgette (zucchini) ribbons marinated in lemon juice, extra-virgin olive oil and black pepper, but I ate them before I thought of getting my camera out...